This is so awesome, it's almost addicting. Cool, light, refreshing .....I want one right now! After all, it is 5 o'clock in the world someplace right?
Simple easy, what you will need:
A 750 ml bottle of vodka
10 strawberries
1 lemon
20 basil leaves
A container to infuse the vodka
A decorative bottle to store the vodka
Ready, how easy is this
1.) Slice the lemons into half moons. Put an X on the end of each strawberry. Bruise the basil a little. Put all this into a mason type jar. Pour the vodka on top of this. Seal the jar. Put it in the corner of your container.
2.) Let it sit for a few days to a week. Shaking the bottle a few times a day. The vodka will change to a peach color.
3.) With a strainer, strain the vodka into a big measuring cup. Using a funnel, pour it into a decorative bottle.
To make it into a refreshing cocktail, put some crushed ice in a glass. Add an ounce (or 2)of the infusion, top with some lemon lime soda. Top with a basil sprig (unless you want to keep everyone guessing on how you made this delicious vodka!).
Hi All! Sorry I haven't posted in a while. I have been quite busy. First I was doing research for a vegan catering project. Then I was working on the cookbook and I have been trying to get a business up and running (vegan treats).
It's that time of the year when the tomatoes are garden fresh! And it's also time to make a family favorite. Years ago I took a recipe for fried green tomatoes and remixed it to make it healthier. It always on request during "tomato season". Let's get cooking, you will need:
2 red tomatoes (yes red)
Pam
1/2 cup flour, seasoned with salt & pepper
1 egg replacer (or use the vegan egg replacer)
Dash of hot sauce
1 cup Panko
1/2 cup Corn Meal
1.) Slice tomatoes into 1/4" rounds. Set up your breading station. On a plate, place the flour (seasoning it with salt & pepper). In a bowl place the egg replacer and sprinkle in a dash of the hot sauce. On another plate, mix the panko and the corn meal.
2.) Line a cookie sheet with parchment paper and spray it with Pam.
3.) Dip the slices first in the flour, then in the egg (holding up over the bowl after dipping to let extra drip off), then in the Panko/cornmeal. Try to pack the Panko/cornmeal into the tomato. Put on the prepared cookie sheet.
4.) Once you have all the tomato slices breaded, put the tray in the refrigerator for at least an hour.
5.) Preheat the oven to 375 degrees. Cook the tomatoes for about 20 minutes. Turn the oven on broil and let the tomatoes get crispy, flip and repeat. Sprinkle with a little salt, or enjoy them with:
Parmesan Peppercorn Dressing
1/4 cup low fat mayonnaise
1/4 cup low fat sour cream
1 tablespoon grated parmesan cheese
1 tablespoon low fat milk
2 teaspoons lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1.) In your mini chopper, or a small bowl combine all ingredients. Cover and refrigerate. Will last for two weeks (not!) I like mine with 1/2 teaspoon of pepper. If it is too thick, add a little extra milk.
Can be made vegan by switching to vegannaise, tofutti sour cream, & soy milk. Skip the parmesan.
This is so awesome, it's almost addicting. Cool, light, refreshing .....I want one right now! After all, it is 5 o'clock in the world someplace right?
Ready, how easy is this
